Rehydrate the rice noodles either by soaking in cold water overnight, soaking in hot water for at least 30 minutes, or boiling for 1 minute (check package instructions before boiling).

Drain the noodles in a colander just before you’re ready to cook. It’s ok if the noodles aren’t completely dry. Use kitchen shears to cut the long strands into 8-10 inch lengths, so they are easier to stir-fry and eat.

Peel the shrimp, butterfly them from the back, and de-vein. Rinse and pat dry before cooking.

Heat your wok over medium heat, and add 1 tablespoon of oil. Add the eggs, and when they’ve cooked and bubbled along the sides, flip them over. Break the egg up into rough strips with your wok spatula. Remove from the wok and set aside.

Heat your wok over medium heat, and add 1 ½ tablespoons of oil and the garlic. Cook for 15 seconds, and add the shrimp and roast pork (or ham or Chinese Sausage). Stir-fry for another 15 seconds.

Add the Shaoxing wine around the perimeter of the wok and stir-fry for another 15 seconds.

Then add the dried red chili peppers, napa cabbage, and carrots. Stir-fry for 30 seconds, and add the rice noodles. Stir-fry for 1 minute, lifting the rice noodles with your spatula to loosen them.

Next, sprinkle the curry powder, salt, sugar and white pepper evenly over the noodles. Stir-fry using a scooping and lifting motion to loosen the noodles and uniformly combine them with the spices, vegetables and meat.

At this time, you can add some chicken stock or water if the noodles seem a bit dry.

Add the sesame oil, soy sauce, and the cooked egg. Mix thoroughly again for another minute until everything is combined and heated through.

Next, add the scallions and red onion, and continue to stir-fry for another 20 seconds. Plate and serve with chili oil.